If my link doesn't work...go to search, then type in pizza, clik on search titles only, then clik on low carb recipe help and suggestions forum, then submit...hope this helps...most of the recipes I have tried on here have turned out really good

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"You are never too old to set another goal or to dream a new dream. -CS Lewis"
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Working on going from fabulous, fat & 40 to fabulous, FINE & 40!

I also use Cleo's oopsies in a sheet, with some parmesan and some mozzerella added into the yolk part (and Italian spices) I'm eating that this week. . .it makes about 15 pieces, and each piece is a meal for us. Really filling.

Not to insult Linda in anyway because her recipes are off da hook! But I didn't care for the crust on that deep dish pizza at all. It was too eggy for me.

__________________
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"You are never too old to set another goal or to dream a new dream. -CS Lewis"
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Working on going from fabulous, fat & 40 to fabulous, FINE & 40!

I don't know how to link to another thread but this is from H20GODDESS inthe "uses for oopsie rolls" thread

H20GODDESS:
Oh my I think I've died and gone to pizza heaven! After experimenting with Oopsies and seeing how great they were to make cheese muffins, I decided to try to make a full-sized Oopsie pizza last evening and the results were amazing! My photos aren't the greatest in quality but hopefully you get the idea.

Oopsies make a GREAT pizza crust! I used the original recipe as per Cleo's instructions. The only think I did differently was that I added some Italian seasoning to the egg yolk mixture just before folding it into the egg whites. Once folding the yolk into the whites, I spread the mixture into well-greased (I used butter) full-sized pizza pan (I used an aluminum one), slightly patting the mixture down with a spatula just to ensure even coverage of the pan. My apologies, I didn't think to take a picture of it before I put it in the oven. Stuck the "crust" into a preheated 300 degree oven and baked it for 20 minutes. After removing the crust from the oven I stuck it in the fridge for approx 7 - 10 minutes to let it cool down before I added the tomato sauce. In hindsight I suppose you really don't have to cool it in the fridge. The crust really does hold up very well.

After adding the tomato sauce and cheeses and all the other toppings I stuck the pizza back into the oven and increased the oven temperature to approx. 400 degrees and baked it for another 30 minutes or until the cheese started bubbling.

The crust was extremely pliable and as you can see from the photo I had no problem at all eating it with my bare hands. It wasn't greasy or messy in the least. It looks and feels just like real pizza crust even on the bottom. It was just like eating "real" pizza, honestly. It was very, very, VERY good. I ate two huge slices...lol. My mother, who isn't low carb at all, happened to be around and I gave her a slice and she thought it was delicious too. I have a nice sized slice in my lunch bag at work today and can't wait until lunch time.